1/1 Photo of Gratin of Yukon Gold Potatoes
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
My Private Note
Units: US | Metric
- 7.39 ml unsalted butter
- 453.59 g yukon gold potatoes, Yellow Finn or 453.59 g any medium-starch potato
- 158.51 ml grated gruyere cheese, a high quality brand
- 4.92 ml olive oil
- 14.79 ml fresh thyme leave (or, 1 teaspoon dried thyme leaves)
- 3.69 ml salt
- 0.59 ml fresh ground pepper, more if desired
- 78.07 ml low sodium chicken broth
- fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
- 1Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- 2Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- 3Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- 4Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
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Nutritional Facts for Gratin of Yukon Gold Potatoes
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 199.7
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 4.5 g
- Cholesterol 23.6 mg
- Sodium 507.3 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 2.1 g
- Sugars 1.0 g
- Protein 7.9 g